+

Chipotle Pork Quesadillas

Ingredients (15)

  • 2 boneless pork chops (about 12 ounces total)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 cup canned diced tomatoes
  • 3 medium garlic cloves, minced
  • 1 chipotle chile in adobo sauce, minced
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro, plus additional leaves for garnishing
  • 8 medium flour tortillas
  • 1 cup shredded Monterey jack cheese

For garnishing:

  • Cotija cheese, crumbled
  • Tomatillo salsa
  • Avocado
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chipotle Pork Quesadillas

This rich, spicy pork quesadilla recipe adapted from Rachael Ray features smoky chipotle chiles.

Game plan: Before you begin, make up a batch of Tomatillo Salsa.

Tips for Pork

Instructions

  1. 1Preheat the oven to 350°F. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
  2. 2In the same skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.
  3. 3Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon of olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.
  4. 4Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with the cilantro leaves, cotija cheese, and tomatillo salsa.
Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...